Baronial 12th Night - Coriander Flavored Marzipan -A Daily Exercise for Ladies and Gentlewomen, 1621
Coriander Flavored Marzipan -A Daily Exercise for Ladies and Gentlewomen, 1621
To Make Callishones - Take halfe a pound of Marchpane paste, a thimble-full of coriander seeds beaten to a powder, with a graine of Muske, beat all to a perfect paste, print it and drie it.
10 ounces almond paste
1 1/2 tsp. ground coriander
up to 1/2 cup confectioner sugar
1 tsp. rosewater
This works best if the almond paste is cold, so I put mine in the refrigerator overnight. I grated it into a bowl and added 1/2 tsp. ground coriander to the grated paste. I then added the remainder of the coriander to the sugar, and put a small handful of it onto a piece of wax paper. I took 1/3 of my almond paste and pressed it on both sides into the sugar/coriander mixture. I rolled it out to approximately 1/4" thick and cut it out with cookie cutters. I got about 80 pieces of candy from this.
To finish, I mixed gold luster dust with ground coriander and painted the edges of the callishones with rosewater before running the edges through the coriander/luster dust mix, before setting it out to dry.
To make the almond paste I used a mix of equal parts almond flour to confectioner sugar and then add 1-2 tsp. almond extract, a tsp. of orange flower or rose-water plus an egg white. I know, I should be worried about salmonella, but these were super fresh eggs purchased at the market that morning.